Barbecued Lima Beans
|Dried large lima beans||2 Cup (32 tbs), sorted and washed|
|Boiling water||5 Cup (80 tbs)|
|Salt pork||1⁄2 Pound, diced to make 1/2 cup|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fat||1⁄4 Cup (4 tbs)|
|Condensed tomato soup||10 3⁄4 Ounce (1 can)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Chili powder||3⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
Add lima beans to boiling water gradually so boiling will not stop.
Simmer 2 minutes.
Remove from heat; set aside 1 hour.
Add salt pork to lima beans in saucepan.
Cover and bring rapidily to boiling.
Simmer about 1 hour, stirring occasionally.
Cook onion, green pepper, and garlic in hot fat in a skillet.
Add soup and remaining ingredients; mix well.
Cook over low heat 10 minutes.
Drain lima beans and salt pork, reserving liquid.
Blend liquid into soup mixture.
Turn half of lima beans and salt pork into a greased 2-quart casserole.
Cover with half of soup mixture.
Bake at 350Â°F 20 to 30 minutes.